Black Forest Cake

This Black Forest Cake is made especially for my blogger friends, Angel and Jane. I've added a layer of fresh cream with dark sweet cherries at the bottom and the other layer with chocolate mousse. I used the cake stencil "I love you" for decoration. Hope both of you will like this cake.

In a large bowl, chop semi sweet chocolate to small pieces. Boil 40g whipping cream and pour on to the chocolate pieces.

Use a hand whisk to stir chocolate cream till smooth or you can put the bowl of chocolate cream over a pot of hot water for 1 minute and stir chocolate cream till smooth and add 1 tsp vanilla extract, leave to cool.

Whisk 100g fresh topping cream together with 85 whipping cream till peak form (not too stiff) and fold into the chocolate cream with a hand whisk and put chocolate mousse in the fridge for few minutes till semi-set.

Oooh, what a gorgeous cake Ann! I can tell this sure isn't just an ordinary black Forrest cake, this was kicked up a couple notches with Anncoo's magic touch, and you can definitely see the love put into making this for your friends.

I just came from reading Mary's blog and I just want to say that you're such a sweet person. Anyone who is willing to help someone else who they haven't even met before sure dies have a heart of gold. Huge hug and pat on the back to you for doing that!

What a lovely black forest cake you have made, it looks very delicious, love the light and spongy layers! I have never tried to bake one as I know I won't be able to make anything that will come close to it ;)

So pretty! So much nicer then store bought ones. I need to make a cake for my hubby's birthday next week, now still no clue which one to make..but your black forest looks absolutely yummy...considering.... ;) Thanks for the lovely idea!

Ciao Ann,thanks for your nice comment on the new Beautiful Liguria blog. Thanks also for giving me your new address blog. It's so beautiful and I love your recipes as always. Next week I have a birthday and I'm preparing a birthday party and will certainly prepare one of your wonderful cakes. I love them. See you soon, Anna.

You are one of the best cake bakers I've ever seen, what a great presentation and I love black forest cake. I had made it once, quite different recipe though. Now I am craving for a piece of this cake :((

Ann, can you do me and my family a big favor? You bake the cake and I buy off you? I know for sure I will never be able to bake a like yours or even near it and yet dying to try your cake knowing they will always turn out greatly delicious.........Wow!! I am really impressed!

Hi,If you're in Singapore, you can find Optima flour or Sponge cake mix and chocolate emulco at all baking supply stores. You can find the address link at the Page (Baking Supplies) above. Just click on their name, it will link to their address.

I am planning to make this cake but wondering if choclolate emulco and paste are two different things. I could only find chocltae paste :-( can I use 1tbsp of it? Also can you pls explain what is fresh topping cream? Is it whipped cream? One that we get it in can spray bottle.Thank you very much

Thanks Ann. So its some thing like this http://eshop.tesco.com.my/en-GB/ProductDetail/ProductDetail/7070483051 (Pour & Whip Pastry Topping):-) Thank you very much. One more favour, Any idea where i can find it in singapore

Hi Ling, The cake is still moist and soft for 2-3 days with the kircsh syrup added. Store the cake in the fridge before consuming and do not leave the cake at room temp for too long to retain the shaped as you know the weather here is very hot.

Thank you for your fast reply. Will it be fine if I omit choc Emulco? I do have choc paste, does it mean I added 1tsp of choc paste? Can I check with you what is topping cream? Can I used diary whip cream?Thank you

Hi Ling, no problem to omit the choc emulco. Just add the choc paste 1-2 tsp to make the cake looks darker. Topping cream is the same as diary whip cream that has a sweet taste. You can use either one.